buttermilk fried chicken

• 1 fryer chicken, cut up
• 1 oil, for frying
• 1/2 gallon buttermilk
• 2 tbsp minced garlic
• 2 tsp hot sauce
• 1 tsp salt
• 1 tsp pepper
• 2 cup flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

1. Place all marinade ingredients in a plastic zip top bag and squish to combine.
2. Add chicken to buttermilk mixture and place on countertop for 1 hour, turning occasionally.
3. Place about 2" oil in large shallow pan and preheat over medium high to 350.
4. (Oil should be hot but not screaming hot.)
5. Place all flour dredge ingredients in large paper bag.
6. Add chicken pieces, fold top of bag over to close, and shake well.
7. -or- mix dredge ingredients on a plate and turn chicken on plate to coat.
8. When oil is hot, place thighs in oil, skin side down.
9. Wait 1 minute then add the breasts, skin side down.
10. Wait 2 minutes then add the legs.
11. Wait 2 minutes then add the wings, if there is room in the pan.
12. Don't overcrowd the pan.
13. Try to maintain oil temp of 350.
14. Cook chicken until golden brown on the first side, then turn, about 9 minutes after adding the wings.
15. Cook on the other side until golden, about 10 minutes.
16. Check chicken for doneness... meat thermometer inserted into thickest part of meat should read 165.
17. Remove chicken and drain on another large paper bag.
18. Serve immediately.

chicken, oil, gallon buttermilk, garlic, hot sauce, salt, pepper, flour, salt, pepper, paprika, garlic, onion

Taken from cookpad.com/us/recipes/350740-buttermilk-fried-chicken (may not work)